Ingredients
Scale
- 3 tablespoons blended smooth cottage cheese
- 1 large egg yolk
- 1 tablespoon maple syrup or honey
- 3 tablespoons almond flour or oat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 2 tablespoons fresh blueberries
Instructions
- Lightly coat a standard microwave-safe mug or 8-ounce ramekin with cooking spray.
- In a small bowl, whisk together the blended cottage cheese, egg yolk, maple syrup, vanilla extract, lemon zest, and lemon juice until well combined. Stir in the flour and baking powder until a smooth batter forms.
- Gently fold in the fresh blueberries. Pour the batter into your prepared mug. Microwave on high for 60 to 75 seconds. The cake is done when the top is set and springs back when lightly touched.
- Let cool for 2 minutes before enjoying warm.
Notes
- Blend your cottage cheese until completely smooth before using it. Lumps will affect the texture of the cake.
- Do not overmicrowave. Start at 60 seconds and check before adding more time. Every microwave is different.
- You can swap almond flour for oat flour if you prefer a slightly denser texture.
- Use fresh blueberries for best results. Frozen blueberries can release too much moisture and make the batter wet.
- Add a drizzle of honey or a spoonful of Greek yogurt on top before serving for extra flavor.
- This recipe makes one serving. Double the ingredients and use two mugs if you want to make two at once.
- Prep Time: 3 minutes
- Cook Time: 75 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 mug cake
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 105mg